It's simple. Just buy whipped cream and kill yourself.

There are many brands of whipped cream, such as Nestle Anjiata.

Nestle is more difficult to send away sour water suitable for making egg tarts and desserts that don't need to be sent away, such as mousse.

Anjia is imported cream, which tastes good and is easy to deliver. Tower is a French brand and the best brand of fresh cream at present.

I hope I can help you. If you have any questions, ask me.

Where can I buy cream on the cake? I want to do it myself. You can buy some WIPPING GREAM and put it in a basin with some ice under it. Beat in one direction with an egg beater, and it will gradually thicken.

You can also put some sugar! It depends on your own taste.

How do you make the cream on the birthday cake? The cream I bought is allergic to children. How allergic are you to cream? Not allergic to milk? It may be because the cream is bought, not natural. You can check it online, Meilanka honey cake official website. There seems to be a video teaching you how to make a pure natural honey cake. You can go and find out! I hope I can help you!

How to make the cream on the cake at home? To put it bluntly, homemade cream is egg white+vegetable oil+a little butter (the function of butter is to thicken, so add it quickly if you want, otherwise you can't eat butter)+milk (non-defatted)+sugar, and then beat it slowly with a blender.

Can the cream on the cake be made of eggs? How come? Egg whites and sugar can be whipped into cream to ensure that the container is oil-free and water-free. Egg whites cannot be mixed with egg yolks, that is, they can be whipped. First, you can beat the egg whites with a little salt, which can beat them well. Sit the egg white in warm water at 20 degrees, add sugar after beating, and then beat the bowl upside down so that it won't fall off.

You can go directly to the supermarket to buy a box of whipped cream and send it away with sugar.

You mean a yellow cream, which is made of butter and sugar. Add100g butter and 35g sugar. Butter should soften at room temperature before it can swell and turn white.

How to make the cream on the cake by yourself? The simpler the better ... pour the whipped cream into a container and beat it in one direction with an egg beater. Add the fine sand sugar in three times during the beating. The more sugar you put, the easier it is to get through.

How to make cream on the cream cake in the cake shop? Don't say buy brightening cream. What I want is a completely homemade method. Four kinds of cream:

1, English cream

Features: compound British taste, greasy, sweet and strong.

The operation difficulty is one week.

Formula: salt-free butter: 250g.

Sugar powder: 500g

Milk: 30-50g

Edible essence: appropriate amount (such as vanilla extract, lemon extract, orange extract, etc.). )

Practice: 1) Salt-free butter is softened at room temperature, cut into small pieces and put in a large bowl, and beaten evenly with an egg beater.

2) Sieve the powdered sugar and add it to the butter several times. Before each beating, mix powdered sugar with butter by hand to avoid splashing powdered sugar.

3) Add milk and seasoning and stir well.

Summary: this is the practice of English cream, which is very simple and can be done in a few minutes without any protein and egg yolk.

I have read many English food books, as well as major English food websites, English cream, it's as simple as that.

If a friend wants to taste it, he'd better halve the sugar content.

2. French cream

Features: Sweet, smooth and creamy.

Operation difficulty is three stars.

Formula: salt-free butter: 250g.

Sugar and fine sugar:100g

Milk: 30 grams

Cream: 70g

Egg yolk: 3 pieces

Edible essence: appropriate amount (such as vanilla extract, lemon extract, orange extract, etc.). )

1) Salt-free butter is softened at room temperature, cut into small pieces, put in a large bowl and beat until smooth with an egg beater.

2) Put the egg yolk, sugar, cream and milk into a small pot and mix them evenly by hand.

3) Turn on a small fire and heat the egg yolk paste while stirring.

4) When the temperature of the egg yolk reaches about 80 degrees, if there is no thermometer, it can be visually observed that when stirring, the egg yolk paste is covered with dense bubbles.

5) Turn off the fire, put the yolk paste in a little cold water and cool.

6) Add the cooled egg yolk paste into the beaten butter several times and stir well.

7) After a few minutes, the cream is ready, and the texture is smooth and delicate.

If you want to add seasoning, add it at last and stir well.

Summary: French cream cream is the most delicate and has the best taste.

3. Italian milk ice cream

Features: lighter and thinner, suitable for Asian tastes.

Operation difficulty is three stars.

Formula: salt-free butter: 250g.

Sugar and fine sugar: 100g (half egg white and half sugar water).

Water: 30 grams

Egg white protein: 3.

Edible essence: appropriate amount (such as vanilla extract, lemon extract, orange extract, etc.). )

Practice: See the figure below.

1) Salt-free butter is softened at room temperature, cut into small pieces, put in a large bowl and beat until smooth with an egg beater.

2) Separate three proteins and add 50g of fine sugar.

3) When the protein reaches the distribution of 6 or 7, it cannot flow.

4) Put 4)50g of fine granulated sugar and 30g of water in 4) into a small pot, heat with strong fire, and boil the sugar water to 12 1 degree. If you don't have a thermometer, you can visually observe it until the sugar water becomes sticky and full of small bubbles instead of big bubbles.

5) Immediately pour the sugar water into the egg white, and stir the egg white at high speed to cool down.

6) Put all the beaten butter into the egg white and beat well.

7) It looks like bean dregs at first. Don't worry, keep playing.

8) After a few minutes, it still looks like slag, but there are obvious changes.

9) Keep beating for a few minutes, and you will get a lighter and very smooth cream.

If you want to add seasoning, add it at last and stir well.

Summary: Italian cream cream can save the yolk and make tiger skin rolls ~

Because of the addition of protein cream, the taste is lighter and the color is lighter, which is very suitable for color matching.

4.american cream

Features: How to put it, it is between French and Italian, and there is not much difference.

Operation difficulty is three stars.

Formula: salt-free butter: 250g.

Sugar and fine sugar:100g

Whole eggs: 2 (medium)

Edible essence: appropriate amount (such as vanilla extract, lemon extract, orange extract, etc.). )

Practice: 1) Salt-free butter is softened at room temperature, cut into small pieces and put in a large bowl, and beaten evenly with an egg beater.

2) Beat two whole eggs into a bowl, add fine sugar and stir well.

3) Take a small pot, the size of which ensures that the egg paste bowl can sit on it, add water, boil it, turn down the heat, sit on the pot with egg paste effect, heat it so as not to touch the water at the bottom of the bowl, stir while heating, and turn off the heat when the temperature reaches 70 degrees Celsius.

4) Immediately after leaving the fire, beat the egg paste at medium and high speed for 5 minutes to cool it, and the color of the egg paste will become lighter and fluffy.

5) The batter should not be too hot, or it will melt the butter.

After the egg paste is cool, add the beaten butter and continue to beat until it is even and smooth.

If you want to add seasoning, add it at last and stir well.

5, other flavors of cream

Chocolate cream: After making any of the above-mentioned creams, add 80g of melted dark chocolate or white chocolate, and after the chocolate solution is cooled, pour it into it and stir it evenly.

Matcha cream: after making any of the above cream, sieve in about 10g matcha powder and stir well.

Must be good quality matcha powder, not green tea powder.

Lemon cream: After making any of the above cream, add 10g fresh lemon juice and stir well.

Vanilla cream: after making any of the above cream, add a few drops of vanilla extract and stir well.

If you want to add honey, condensed milk and other flavors, please reduce the amount of sugar in the formula appropriately, otherwise it will be too sweet.

Tips:

1, which cream is most commonly used?

The British style is too strong, and it is only butter and sugar, which is completely unacceptable to people with light taste.

What I see on some food websites and blogs are generally French food and Italian food.

French cream is very rich and fragrant because of the addition of egg yolk; Italian cream cream is light and not too greasy.

2. The amount of cream:

The formula I gave, butter is 250g, as for the total amount of finished products, I have not specifically weighed it, which is almost the sum of the weights of all ingredients.

If you are making roses, you can make 6-8 big roses, but how to make small flowers is not clear ~ ~

If it's an 8-inch flower basket cake, make a flower basket pattern on the side, you can hold two, and there is a little left.

If you feel that you can't use it all, you can halve all the ingredients in the formula, so you don't have to bother to save it once.

3. Preservation of cream:

The inexhaustible cream is sealed with plastic wrap and stored in the refrigerator. It can be kept for about 5 days, and it is best to use it up as soon as possible.

Frozen cream will become very hard. When you use it again, you should take it out in advance and preheat it naturally, and then beat it with an eggbeater until it is smooth.

Cream cream can also be stored in the freezer, but it takes a long time to take it out in advance and naturally heat it up before use. It's best not to use the microwave oven, because it will melt into water if you don't master it well.

Among them, when the Italian protein cream is stirred again, because it is still a little cold, there will be a state of water-oil separation, especially when the weather is cold, and the water-oil separation may be more serious. Never mind, keep stirring, and it will become smooth after a while.

When the cake decorated with cream is stored in the refrigerator, the part decorated with cream will harden, but don't worry about its taste going bad. No, it will still melt in your mouth.

4. What if the weather is too hot?

In summer, the temperature is over 30 degrees. Even if the air conditioner is turned on, the room temperature is around 25 degrees. The cream cream at this time is easy to melt, because no matter what kind of cream is mainly made of butter, especially animal butter, so I never open it in summer, and it becomes a mess. Although vegetable butter can maintain a certain hardness at high temperature, it is unhealthy. Then prepare a basin of ice water. It would be better if there were ice. If the water does not freeze, you can continue to add ice. Putting this bowl of milk ice cream in ice water will greatly ease the melting of milk ice cream.

In addition, the hand that decorates the flowers should wear gloves, otherwise the temperature of the palm will make the cream thin and shapeless.

You can also soak your hands in ice water from time to time to cool down, but I think this is not good for girls, so wear gloves.

If the cream becomes thin and cannot stand up in the process of decorating, put it back in the refrigerator for about 10 minutes, and then take it out to continue decorating.

5. The cream is too soft

Mainly because of protein, egg yolk liquid, melted chocolate and so on. You pour the cream that is not completely cooled into the whipped butter, and its heat melts the butter, so it becomes very thin. Never mind, put it in the refrigerator for a while, and then smooth it when it hardens.

When making Italian protein cream, the sugar water must be boiled until it is thick. If there is a thermometer, it should be carried out in strict accordance with the temperature. If there is no thermometer, cook until the sugar water is thick. Otherwise, if there is too much water, the cream will be very soft, and the cream in the piping bag will melt quickly.

6, the use of cream:

Decorative flowers: Asians have a partial taste and generally do not use thick cream to coat cakes. Most people stick their faces with whipped cream, but because the strength of whipped cream is not enough to decorate flowers, they choose cream to decorate them.

Cream cream is the best part of cake decoration, which is easy to decorate and will not make the overall taste of cake thick and sweet. People who don't like cream can also peel off the decorative part of cream properly, which is very convenient.

Nut cake and chocolate cake are thicker, which is suitable for the texture of cream, and it is also good to decorate these cakes.

It can also be used to decorate cupcakes, make puffs and cookies.

I hope you are satisfied with my answer. I usually decorate flowers in French style, and some of your flowers are also decorated with French cream. Personally, I prefer the taste of French cream!

How to make your own cream cake? Ingredients: ordinary cake blank, fresh fruit.

Cake stuffing: whipped cream 400g, powdered sugar 150g, canned fruit (pineapple, peach, etc. ).

Exercise:

1. Fresh fruit is washed and cut into pieces, and ordinary cake blank is cut into three equal parts.

2. Mix the cream and powdered sugar and stir.

Spread the cream evenly on the first cake with a knife and sprinkle some canned fruit slices.

4. Cover the second cake and put a layer of cream on it.

5. After covering the third cake, spread cream around it.

6. Just put the prepared fresh fruit pieces on the top floor.

Tip: Tips for making cakes.

1. Making cream cakes usually requires a flat knife, a serrated knife and a fruit knife, which are used for butter and other purposes respectively.

2. Squeezing bags is also essential. You can buy ready-made ones, or you can buy oiled paper and flower nozzles to make them yourself. The method is simple. Roll the oiled paper into a cone, and then put it into the nozzle.

3. Squeeze flowers evenly with a flower squeezing bag, and try to avoid shaking hands. If you are not sure, you can practice somewhere else first.

4. Don't use too much force when putting the fruit pieces on the top layer of the cake, so as not to damage the smooth surface of the cream around.

How to use 2000 grams of eggs to make the cream on the cake not greasy: the right amount of refined salt affects the quality. When the finished product is brown, take it out and brush it with salad oil. Chop it: 10g cooked lard and add yellow wine. Bake the cake mold in the oven and add a proper amount of rice wine.

The method of egg tower, demoulding, cooling and baking, butter 10g [seasoning/.

3:

1, then slowly mix the frozen eggs into the [main ingredients] several times.

3. Cut several kinds of fruits into small pieces.

2. When baking, the furnace temperature should be controlled between 180-200 degrees.

Making material of fruit cake: wheat flour 1500g, baking for about 15min, and discharging when the surface of the cake is brown, red and yellow;

Put the main ingredient sugar 100g into the prepared cake paste quantitatively until no sugar particles can be seen: control the furnace temperature at about 160 ~ 180℃, and add sugar. Sugar-soaked watermelon peel 5g sugar orange cake 400g 150g honey pineapple 300g.

Adding flour into the making material of cream cake, stirring evenly, and then mixing the flour to obtain cake paste;

(1) Beat the eggs into a bowl and pour in the evenly stirred ingredients. Stop hanging out.

The practice of fruit cake. Knock the eggs into the egg barrel.

2. Stir the oil, then add honey and melted cream to make a paste: the model of baking cream fruit cake is a rectangular iron plate with edges around it (height about 6: first stir the cream and sugar evenly with a wooden shovel until all the sugar is dissolved, salad oil 20g.

The practice of cream cake.

4。 Then add spices, bake in the furnace, add a little refined salt and stir;

The main ingredient, lining paper, can be poured into the beaten egg yolk liquid, honey100g;

(2) Stir the eggs and flour evenly: 5 eggs to prevent gluten from shrinking, and 500 grams of cream.

Seasoning:

1:1500g of white sugar, add fruit, knead the edge into a flower shape, bake in the oven for about10min, and add sugar and yellow wine to avoid loosening; Marinated juice], 500 grams of flour [accessories]. After taking out: 600g of white flour, 500g of sugar, 500g of cream, 500g of frozen eggs, 750g of cream essence and 2ml of vanilla powder (1.7cm). Put it into the mold and don't move after entering the furnace. Foam, stir and roll into a round cake.

Store the bought whipped cream under appropriate conditions. The unopened cream can be stored for a long time at low temperature, and it can be stored for about half a month below 10 degree. Uneven cream cannot be thawed and frozen repeatedly during storage. Otherwise, it will affect the quality of the cream. ) Remove the undistributed cream after thawing completely. The temperature before whipped cream is higher than 10℃ or lower than 7℃, which will affect the stability and whipping size of cream.

Pour the cream into the mixing tank and optionally add some lemon. The capacity is 10%-25% of the mixing tank.

Stir by hand or blender. If a blender is used, hit at medium or high speed (160-260 rpm).

Cream can be used, and cream should be kept in the refrigerator.